Analytical Study of Phytochemicals and Antioxidant Activity of Pollen (Typha domingensis pers.) Extracted from the Papyrus Plant and its Use in Cake Enrichment
Al-Qadisiyah Journal For Agriculture Sciences,
2021, Volume 11, Issue 2, Pages 126-136
AbstractThe pollen (typha domingensis pers.) of the papyrus plant is one of the foods rich in minerals and active chemical compounds, known for its important properties. This study came to determine those chemical compounds and the possibility of including pollen in the development of suitable cake formulations. The active compounds in the three pollen extracts (aqueous, ethanol, and hexane) were determined by gas chromatography connected to a mass spectrometer (GCMS), The total content of flavonoids and the antioxidant activity by free radicals DPPH was estimated by hydrogen donation for all chemical extracts, The mineral elements were estimated by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) as well as studying the sensory properties of pollen cake. The results showed that pollen contains many active compounds such as gamma.sitosterol, catechol, propionic acid, phenols and palmitoleic acid. The highest total flavonoids content was at the concentration of 75 mg/ml, as it ranged between 99 mg/ml for the ethanolic extract and 98 mg/ml for the aqueous and hexane extract. The pollen extracts showed that they had a good ability to inhibit free radical DPPH by donating hydrogen , the results showed that there were no significant differences in the percentage of inhibition of the extracts , which amounted to 83% ,79% and 76% for hexane ,ethanol and aqueous extracts at a concentration of 75mg/ml .The results showed that the pollen contained a good content of calcium, potassium, magnesium and zinc, which amounted to (19.794, 23.620, 4.578 and 0.08) g/L, respectively. Sensory evaluation also showed excellent potential of pollen when used as a functional ingredient in cake making
 Al-Kalifawi , E. J., Al-Azzawi, Y. J. , Al-Fartousi , K. K. and Mezher, H. 2017. Physicochemical, phytochemical profiling and Biological activities of leaves extract of Bardy (Typha domingensis Pers.) from Al-Chibayish marshes in southern Iraq (pp. 128–143).
 Gomes, M. V. T., de Souza, R. R., Teles, V. S., & Mendes, É. A. 2014. Phytoremediation of water contaminated with mercury using Typha domingensis in constructed wetland. Chemosphere, 103, 228–233.
 Hegazy, A. K., Abdel-Ghani, N. T., & El-Chaghaby, G. A. 2011. Phytoremediation of industrial wastewater potentiality by Typha domingensis. International Journal of Environmental Science & Technology, 8(3), 639–648.
 Heli, H., Mirtorabi, S., & Karimian, K. 2011. Advances in iron chelation: an update. Expert opinion on therapeutic patents, 21(6), 819–856.
 Tundis, R., Loizzo, M. R., & Menichini, F. 2010. Natural products as α-amylase and α-glucosidase inhibitors and their hypoglycaemic potential in the treatment of diabetes: an update. Mini reviews in medicinal chemistry, 10(4), 315–331.
 Liu, H., Mou, Y., Zhao, J., Wang, J., Zhou, L., Wang, M., … Yang, F. 2010. Flavonoids from Halostachys caspica and their antimicrobial and antioxidant activities. Molecules, 15(11), 7933–7945.
 Karbon, M. H., Azeez, R. J., Mohammed, Z. Y., & Hasan, A. N. Y. 2019. Phytochemical properties and antioxidant activity of pollen typha domingenisis pers . grown marshes of maysan governorate southern of Iraq. Journal of Global Pharma Technology, 11(9), 564–570.
 Smith, S. G. 2000. Titleyphaceae. In: Flora of North America Editorial Committee (eds.), Flora of North America. vol. 22. Oxford University Press, New York-Oxford:278-285. http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=134063.
 Lakshmi, K. S., Sailaja, V. H., & Reddy, M. A. 2017. Phytoremediation-a promising technique in waste water treatment. International Journal of Scientific Research and Management (IJSRM), 5(06), 5480–5489.
 Morton, J. F. 1975. Cattails (Typha spp.)—weed problem or potential crop. Economic Botany, 29(1), 7–29.
 Gomes, L. de O. F., Santiago, R. de A. C., Carvalho, A. V., Carvalho, R. N., Oliveira, I. G. de, & Bassinello, P. Z. 2015. Application of extruded broken bean flour for formulation of gluten-free cake blends. Food Science and Technology, 35, 307–313.
 Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. 2018. Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT, 90, 1–7.
 de Florio Almeida, J., dos Reis, A. S., Heldt, L. F. S., Pereira, D., Bianchin, M., de Moura, C., … da Luz, C. F. P. 2017. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science and Technology, 76, 299–305.
 ASTM, D. (1976). 07 2007. Standard Test Method for Elements in Water by Inductively-Coupled Argon Plasma Atomic Emission Spectroscopy. West Conshohocken, PA, DOI: 10.1520/D1976-07.
 PN-77/A-74041. 1977. Ziarno zbóż i przetwory zbożowe - Oznaczanie ilości i jakości glutenu. Polski Komitet Normalizacyjny, Warsaw, Poland.
 Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food chemistry, 97(4), 654–660.
 El-Baky, H. H. A., El Baz, F. K., & El-Baroty, G. S. 2009. Production of phenolic compounds from Spirulina maxima microalgae and its protective effects. African Journal of Biotechnology, 8(24), 7059-7067.
 Brand-Williams, W., Cuvelier, M.-E., & Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25–30.
 A.A.C.C. 2002. Approved Method of American Association of Cereal Chemists, published by American Association of Cereal Chemists, Ins. St.Paul, Minnesota, USA.
 Charpentier, M. 1996. Comer del monte: volver amis, o un paso adelante. Cuadernos Agroforestales 1. Productos Forestales No Madereros. Desarrollo Agroforestal y Comunidad Campesina 20:59-66.
 Aljazy, N. A. S. & Abdulstar, A. R. 2021. Potential Effects Of Natural Antioxidants In The Treatment Of Some Viral Diseases : Review. Al-Qadisiyah Journal For Agriculture Sciences (QJAS), 11(2).
 Puspitasari, M., Hasri, R. N., & Wahyuni, T. 2021. The Substitution of Avocado Seed Flour to Rice Flour in the Manufacture of Traditional Palembang Food Gandus Cake. In First International Conference on Health, Social Sciences and Technology (ICOHSST 2020) (pp. 37-40).
 El Tanahy, H. H., Sharoba, A. M., Ghazal, G. A., Abd Elmola, E. M., & Zamzam, E. H. 2021. Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour. Food Biotechnology, 445-454
- Article View: 367
- PDF Download: 231